What ingredients are needed for savory curried butter beans?

Key ingredients include butter beans, coconut oil, shallots, garlic, fresh ginger, tomato puree, creamy coconut milk, curry powder, chopped spinach, lime juice, chili flakes, and optional fresh coriander or parsley for garnish. These create the perfect balance of creaminess and flavor.

How do you make curried butter beans creamy and flavorful?

Frying the aromatics like shallots, garlic, and ginger first releases deep flavors. Adding tomato puree and curry powder helps develop a rich base. Retaining butter bean liquid enhances creaminess, and simmering with coconut milk finishes the sauce with a velvety texture.

Can I substitute coconut milk in this recipe?

Yes, vegan cream combined with a little lime juice and coconut oil can be used as an alternative. These substitutes still maintain the dish's rich and creamy texture without compromising flavor.

How long can you store leftover curried butter beans?

Leftovers can be stored in the refrigerator in airtight containers for up to 5 days. They can also be frozen for up to one month. Reheat gently on the stove, adding water or coconut milk if needed to restore consistency.

Savory Curried Butter Beans Recipe for Every Meal

Name: Creamy Curried Butter Beans Recipe: A Flavorful Delight for Every Meal
Prep time: 13 min
Cook time: 13 min
Total time: 21 min
Cuisine: Vegan
Ingredients: 1 tablespoon coconut oil; 2 finely chopped shallots; 3 finely chopped garlic cloves; Thumb-sized piece fresh ginger, finely chopped; 400 grams tinned butter beans, including the liquid; 70 grams chopped spinach; 250 milliliters creamy tinned coconut milk; 2 tablespoons tomato puree; 1 tablespoon curry powder or garam masala; 1/2 lime squeezed; 1 teaspoon chili flakes; Salt to taste; Optional: fresh coriander or parsley for garnish

Ingredients

Scale

1 tablespoon coconut oil
2 finely chopped shallots
3 finely chopped garlic cloves
Thumb-sized piece fresh ginger, finely chopped
400 grams tinned butter beans, including the liquid
70 grams chopped spinach
250 milliliters creamy tinned coconut milk
2 tablespoons tomato puree
1 tablespoon curry powder or garam masala
1/2 lime squeezed
1 teaspoon chili flakes
Salt to taste
Optional: fresh coriander or parsley for garnish

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Instructions

1. Heat coconut oil in a large pan over medium heat. Add shallots and sauté until translucent.
2. Stir in garlic and ginger, frying for about 5 minutes until aromatic.
3. Add tomato puree and a splash of water to the pan. Stir in curry powder and butter beans with their liquid.
4. Pour in coconut milk and season with salt. Allow the mixture to simmer, stirring occasionally, until heated through and creamy.
5. Mix in chopped spinach, lime juice, and chili flakes. Adjust seasoning to taste.
6. Serve the curry warm with rice, naan bread, or toasted sourdough.

Notes

🫘 Keep the butter bean liquid for extra creaminess in your curry.
🧄 Enhance flavors by cooking shallots, garlic, and ginger thoroughly before adding other ingredients.
🌶️ For more spice, adjust the amount of chili flakes or add cayenne pepper.

Prep Time: 8 minutes
Cooling Time: 5 minutes
Cook Time: 13 minutes
Category: Main Course
Method: Sautéing
Cuisine: Vegan
Diet: Gluten-Free

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 2g
Sodium: 300mg
Fat: 20g
Saturated Fat: 16g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg